Dinner Recipes

Dinner is to be savored. It is a time to share stories of adventures had that day. Of course, the camaraderie is enhanced by the wonderful food. From the freshness of the greenhouse salad, to the warm, crusty sourdough baguette, to the sear put on the short ribs, the meal is well-balanced and delicious. After spending a day exploring the splendor of the park, settle into a leisurely evening of fantastic food and great company.

Come mid-July, Mike Emers at Rosie Creek Farm is growing deep green zucchini and bright yellow squash. Quinoa is a versatile (and healthy!) grain and this dish is a great way to highlight these two Alaska vegetables.

Our rendition of au gratin potatoes relies on root vegetables grown in Alaska in August and September. Using a variety of root vegetables adds a lot of subtle flavors that are missing when just using potatoes.

By mid-July, our root cellar is filled with beets of all size and shapes from Rosie Creek Farm. Roasting them and serving them in a salad is a classic presentation, and one that really showcases the natural sweetness of Alaskan beets.

These beef shortribs have been on our menu for years; they are simply too good to replace! They are delicious served with creamy polenta and sauteed greens, or with our Alaska Root Vegetable Gratin. The vegetables that cook with the shortribs take on the delicious flavor of the braising liquid; the carrots are especially worth savouring.

Traditionally a croquette is a fried item combining mashed potatoes, meat, and seasonings, which is then coated in breadcrumbs, pan-fried, and served with ketchup. Sparing the sour cream, our croquette recipe is vegan and uses sweet potatoes in place of mashed potatoes for sweetness and a good boost of Vitamin A.